Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the roasted herb and spice blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, peel and grate a third of the garlic (or use a garlic press).

Pop the remaining whole garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel in the oven until soft, 10-12 mins. 

In a large bowl, combine the grated garlic, breadcrumbs, ketchup, salt and water for the breadcrumbs (see pantry amounts), then add the beef mince.

Season with pepper and mix together with your hands.

Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the koftas onto a large baking tray. Bake on the middle shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a medium bowl, combine the mashed garlic with the mayonnaise and red wine vinegar.

Stir in the coleslaw mix. Season with salt and pepper, then set your slaw aside.

Just before the koftas and chips are ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

To make your tacos, spoon the slaw down the centre of each tortilla. Scatter over a few of the chips, then top with the koftas.

Drizzle the honey (see pantry for amount) over the koftas and finish by scattering over the crispy onions. 

Serve the remaining chips alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy!